Your yeast will get all of the oxygen out of the wort first regardless. Anaerobic conditions are necessary for the mechanism of fermentation to begin. It's a "back-up" if you will, that we exploit the hell out of.
The idea with oxygenated wort, is that the yeast is actively reproducing until the oxygen is used up. At that point, when it can't reproduce anymore, it starts fermenting. There's a few biochemical mechanisms behind this, but we'll leave those out.
As brewers, one reason we oxygenate after we pitch to help maximize our yeast numbers. Gives us a quicker fermentation, less off-flavors, less chance of a stuck fermentation, etc.
So, when to pitch the yeast from the starter? Right at high kraeusen.
Is that what you were looking for?
Primary: Stone Vertical Epic 08.08.08
Secondary: Oaked Arrogant Bastard
Conditioning: Dead Guy Ale clone, Double-Dubbel
Drinking: Not for a while
Last edited by mrkristofo; 10-30-2007 at 04:18 AM.